Last year was a good year for Victoria Plums so many people have bags of plums ready to use in their freezers. Preparing a fruit puree and setting it makes a refreshing dessert that keeps well in the refrigerator.

Cooks Know How: This recipe uses the skills of stewing, making a puree and setting with jelly as well as decoration. The fruit puree of Victoria Plums can be quite acidic and sharp and therefore decisions need to be made about how much sugar to add to achieve the desired sweetness. Anything that is eaten cold needs to be sweeter than if it were hot. The red jelly brings out the colour of the plums. If you have the plums from your garden this dessert is a seasonal way to serve the fruit and keep the costs down.

Next Time

If you save some of the stewed fruits then these can be served alongside the dessert pots making them more luxurious. Try the same recipe with apricots or greengages.